I've been kinda lax about recording stuff. Teia and I did some experimentation in the kitchen the other day ( ) and made Roast Potatoes and Chickpeas with Peanut Sauce. It was an attempt to make potatoes and peanut butter work in the same dish, and to that end we accomplished our goal. The specific meal itself had some issues though, so Teia is not too keen on trying it again.
Today I made a tofu scramble with cabbage, and stuffed it into a flour tortilla which was great.
Tofu Scramble with Cabbage
~1/2 block extra firm tofu
Couple fistfuls of shredded green cabbage, red cabbage, and carrot
Lots of minced garlic
Lots of minced ginger
Lots of dried chili flakes
Sichuan Pepper
Tumeric
Soy Sauce
Garlic, ginger, and chili flakes went into an oiled frying pan. I let them heat up before dumping in the vegetables, constantly moving to sweat them down and avoid burning. After it was nice and wilted I added the tofu, mashed with a fork, along with the tumeric, soy sauce, and sichuan pepper. The tofu just needed to heat through and let the soy sauce be absorbed into the rest of the dish. Spicy, peppery, and ready to be nommed. I would've added onion if I had any, and maybe some sort of herb.
So TIL that "bread and butter" pickles are just "sugar" pickles. Gogo label tunnel-vision. Anyways I decided to drain ~90% of the brine and replace it with rice wine vinegar, chili flakes, minced garlic, and salt. Significantly more edible now.
Also I fried eggs for the first time in a few years earlier, still got the hang of it. (This is totally not bragging to Teia.)
I don't have measurements, and there might've been other spices that I forgot. tl;dr is that it was really good and really spicy. No proper onions available so we made due with what we had in the kitchen.
I've done "make your own uber-ramen" a few times recently. I got some big gasket-sealed mason jars. Throw in some cabbage, beef jerky, parboiled noodles, gochujang, pureed ginger, smashed garlic, and miso paste, then have stuff like chopped green onion, a fried egg, or sauteed mushrooms in a little ziplock bag. Easy-portable lunch, just pull out the bag, fill with boiling water from the nearest coffee maker, let steep a few minutes, then stir in the ziplock contents.
I like the way you think. Personal diet(meat)/tastes(mushrooms) aside that sounds like a really good alternative to traditional portable meals.
Thanks! I do like habaneros, but I ultimately prefer ghosts. I have a spice blend I make out of minced garlic, ghost peppers, black pepper, and oregano, which is...surprisingly good. I'm sure a little rosemary wouldn't hurt, either.
This also sounds really good. Nobody around here sells ghost peppers. ;_;
Serranos are slightly hotter than jalapenos, IIRC.
Undervalued: rosemary when cooking potatoes. Breakfast yesterday had fried potatoes, so I swooped in with dried rosemary, dried garlic, and cayenne pepper. The others were amazed because they never cook with spices.
Also Teia thinks I'm weird because I coat my spaghetti with nutritional yeast instead of parmesan cheese. Haters gonna hate, I love the flavour.
Also also, I've been mixing doenjang into my canned soups recently along with jerk seasoning for strictly better soup.
Been doing a fair amount of cooking recently, which I'm happy about. Hopefully this new-found energy will last.
First was a small meal for myself. I steamed broccoli in the microwave and placed on top of jasmine rice in a bowl. I then made a sauce for it which started out teriyaki-inspired (50% mirin/50% soy sauce), but ended up having a lot of frozen caramelized onions, garlic, chili powder, cumin, and a little hoisin added to it. Dumped it all over the broccoli and ate. It was really good for something that didn't take much effort!
After grocery shopping, I made pico de gallo with roma tomatoes, white onion, serrano peppers, fresh cilantro, and some lemon juice. Some of that then went into a bowl of mashed avocado, garlic power, and some miscellaneous spices to make guacamole. The former has been going into wraps, mostly, and the latter was really good on toast.
I just finished baking something of a cross between stuffed peppers and jalapeno poppers. Thanks to Lifa for most of the inspiration to buy the jalapenos for it. The filling consisted of cooked TVP, shredded marble cheese, chili garlic sauce, cumin, and some taco seasoning. The peppers were split in half lengthwise with the seeds and membrane removed. 20 minutes at 400F and they're done! The TVP sort of acted like breadcrumbs in their own right with how they got really crispy on the exterior. We'll see how they taste in a bit.
All that's left for me to burn through in the groceries is a head of napa cabbage I bought on a whim.
I made salad dressing the other day on a whim and it was really good. Rough measurements (even by my standards) but it was equal parts sriracha, (toasted) sesame oil, apple cider vinegar, (Japanese) soy sauce, and (vegetarian) hoisin sauce. With some ginger and maybe a little garlic I think it would've been perfect!
Iso, I'm not sure where I would start, since you have a few very nonspecific ingredients in that list. I suppose I'll consider blending bitter greens in next time I make an avocado-based spread.
Also I just sliced my tongue on a knife. That is all.
Hurrah, the stuffed peppers are finally here! I suppose I'd have to learn how to cook rice on the stovetop rather than just using the rice cooker for something like this.
Posting two links that are going to revolutionize my cooking. Lazy, unlimited access to caramelised onions!
I had a certain someone over yesterday, and they didn't have time to pick up lunch on their way over, so I cooked one for them.
Chipotle Tuna Melt / Chipotle Tuna Grilled Cheese
Sandwich Bread
Margarine on outside of bread
Chipotle aioli
Mixed shredded cheese
Sriracha
Tin of tuna which happened to be "chipotle-flavoured"
Combine ingredients in obvious fashion, apply grill press, cut in half. I obviously didn't try it myself but I'm told it tasted good.
Did you ever get around to trying that soup, Talore? Also if your phone has a camera, that's what we do around here... the pictures do not need to be masterpieces, obviously.
Unfortunately not. Haven't been in a cooking mood lately.
That soup sounds tempting, sans bacon. Cream-based soups usually make me feel ill, but this one might be worth a shot on a day where my head is good. I really ought to get a camera; my posts feel inadequate now! D:
Nothing too special, but I made some rice yesterday since there was vegetable stock in the fridge (for once) that had to be used up. Jasmine rice with the stock, a splash of mirin, cumin, coriander, garlic powder, onion powder, oregano, and almost too-much hot red chili powder. Once it was done I sliced a green onion and some smoked tofu, mixed it, and filled tortilla wraps with the mixture and a little bit of hummus. Pretty tasty stuff.
Are you sure there wasn't any in that meatloaf, Lifa?
Not much to report recipe-wise, but picking stuff is cool I guess. Last month I pickled a bunch of red onion, which was nice since I can't get through a whole onion just through things like wraps or sandwiches before it goes bad. My pickling juice made the onion a bit too tangy for my taste, but that can be fixed. I've got some serrano peppers pickling in the same jar now, since I definitely won't go through those in a hurry.
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Today I made a tofu scramble with cabbage, and stuffed it into a flour tortilla which was great.
Tofu Scramble with Cabbage
~1/2 block extra firm tofu
Couple fistfuls of shredded green cabbage, red cabbage, and carrot
Lots of minced garlic
Lots of minced ginger
Lots of dried chili flakes
Sichuan Pepper
Tumeric
Soy Sauce
Garlic, ginger, and chili flakes went into an oiled frying pan. I let them heat up before dumping in the vegetables, constantly moving to sweat them down and avoid burning. After it was nice and wilted I added the tofu, mashed with a fork, along with the tumeric, soy sauce, and sichuan pepper. The tofu just needed to heat through and let the soy sauce be absorbed into the rest of the dish. Spicy, peppery, and ready to be nommed. I would've added onion if I had any, and maybe some sort of herb.
Also I fried eggs for the first time in a few years earlier, still got the hang of it. (This is totally not bragging to Teia.)
Potatoes
Chickpeas
Broccoli
Red Peppers
Bird's Eye Chiles
Thin Egg Noodles
Sauce:
Tomatoes
Bird's Eye Chiles
Cumin
Coriander
Tumeric
Sichuan Pepper
Ginger
Garlic
Toasted Onion
I don't have measurements, and there might've been other spices that I forgot. tl;dr is that it was really good and really spicy. No proper onions available so we made due with what we had in the kitchen.
Undervalued: rosemary when cooking potatoes. Breakfast yesterday had fried potatoes, so I swooped in with dried rosemary, dried garlic, and cayenne pepper. The others were amazed because they never cook with spices.
Also Teia thinks I'm weird because I coat my spaghetti with nutritional yeast instead of parmesan cheese. Haters gonna hate, I love the flavour.
Also also, I've been mixing doenjang into my canned soups recently along with jerk seasoning for strictly better soup.
First was a small meal for myself. I steamed broccoli in the microwave and placed on top of jasmine rice in a bowl. I then made a sauce for it which started out teriyaki-inspired (50% mirin/50% soy sauce), but ended up having a lot of frozen caramelized onions, garlic, chili powder, cumin, and a little hoisin added to it. Dumped it all over the broccoli and ate. It was really good for something that didn't take much effort!
After grocery shopping, I made pico de gallo with roma tomatoes, white onion, serrano peppers, fresh cilantro, and some lemon juice. Some of that then went into a bowl of mashed avocado, garlic power, and some miscellaneous spices to make guacamole. The former has been going into wraps, mostly, and the latter was really good on toast.
I just finished baking something of a cross between stuffed peppers and jalapeno poppers. Thanks to Lifa for most of the inspiration to buy the jalapenos for it.
All that's left for me to burn through in the groceries is a head of napa cabbage I bought on a whim.
Iso, I'm not sure where I would start, since you have a few very nonspecific ingredients in that list. I suppose I'll consider blending bitter greens in next time I make an avocado-based spread.
Also I just sliced my tongue on a knife. That is all.
Posting two links that are going to revolutionize my cooking. Lazy, unlimited access to caramelised onions!
http://www.thekitchn.com/how-to-caramelize-onions-in-the-slow-cooker-cooking-lessons-from-the-kitchn-193413
http://www.thekitchn.com/why-you-should-freeze-caramelized-onions-and-3-ways-to-do-it-tips-from-the-kitchn-81485
Chipotle Tuna Melt / Chipotle Tuna Grilled Cheese
Sandwich Bread
Margarine on outside of bread
Chipotle aioli
Mixed shredded cheese
Sriracha
Tin of tuna which happened to be "chipotle-flavoured"
Combine ingredients in obvious fashion, apply grill press, cut in half. I obviously didn't try it myself but I'm told it tasted good.
Nothing too special, but I made some rice yesterday since there was vegetable stock in the fridge (for once) that had to be used up. Jasmine rice with the stock, a splash of mirin, cumin, coriander, garlic powder, onion powder, oregano, and almost too-much hot red chili powder. Once it was done I sliced a green onion and some smoked tofu, mixed it, and filled tortilla wraps with the mixture and a little bit of hummus. Pretty tasty stuff.
Not much to report recipe-wise, but picking stuff is cool I guess. Last month I pickled a bunch of red onion, which was nice since I can't get through a whole onion just through things like wraps or sandwiches before it goes bad. My pickling juice made the onion a bit too tangy for my taste, but that can be fixed. I've got some serrano peppers pickling in the same jar now, since I definitely won't go through those in a hurry.